Re-inspection revealed the following: Date Marking is being done and all cooler units identified on previous inspection as being marginal in operation were now operating at proper temperatures. Food Permit re-issued today.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Found wet wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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10/23/2014 | Follow-up | |
Found TCS/PHFs in the Buffet area to be at adequate temperatures (hot foods were >135 F and cold foods were <41 F). Need to return and check on the cooler units that were marginal in operation temperatures. Discussed the customer complaint with the PIC regarding the cook not washing hands properly and emphasize the importance of good personal hygiene ( proper hand washing). Food Permit not re-issued today. HM
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Found different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Store raw meats such that those requiring a higher cooking temperature are stored on lower shelves and those requiring a lower cooking temperature are stored on upper shelves. Separate. Arranging each type of raw meats requiring different so that cross contamination of one type with another is prevented.
- Cloths - Wiping Cloths - Use Limitation
Observation: Found wet wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Nearly all cold holding units were found operating at marginal temperatures. Found the Walk-in cooler operating between 40 F and 48 F
Correction: found the Turbo Air cooler in the cook line operating between 44 F and 46 F
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Date marking was not being practiced to indicate when cooked/ready-to ate foods should be used up be or discarded.
Correction: Mark the name and "consume by" date on the container of cooked/ready-to-ate foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Found unsealed wood being used that was heavily soiled that was not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Discard the heavily soiled unsealed wood. Nonfood contact material such as the wood that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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09/16/2014 | Routine | |
Returned to check on the hot and cold holding sections of the buffet and found the following: The steam tables were not brought up to their optimal temperature before being used to place hot foods for hot holding. As a result,some foods were not being held at temperatures greater than 135 F. Containers of cold foods were not sitting deep enough in ice-water to allow the foods to be held at 41 F or lower. To return in 10 days to determine if situation is addressed. HM
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Found raw chicken stored on shelves that were over other types of raw meats.
Correction: Store raw chicken on lower shelves and other raw meats on upper shelves in descending order for those raw meats requiring a higher cook temperature.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Buffet: Found some foods(Fried Chicken Thighs) improperly hot held.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Try increasing the hot water level so that the containers of these foods are submerged in the hot water.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Buffet: Found some foods (cut melon) cold holding at improperly temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Try increasing the level of ice-water so that the containers of these foods can be submerged lower in the ice-water.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Date Marking to indicate the date for disposition of stored prepared ready-to-eat (RTE) foods inside the refrigeration unit was not being done.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: At the Sushi Bar, foods for which time rather than temperature were being used as a control were not labeled or otherwise marked with a 4 hour serve or discard by time.
Correction: Discard foods that are not served within 4 hours from the point in time when the foods are removed from temperature control. Clearly label or otherwise mark the foods with a 4-hour serve by time.
- Outer Openings - Protected (repeated violation)
Observation: The back doorway still had openings that could allow the entry of rodents.
Correction: Provide a weather-stripping material or door sweep to seal the rodent entry points.
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06/20/2014 | Follow-up | |
Discussed the customer complaint with the PIC, Lanbin Wang. Spoke about the importance of all Foodhandlers to practice good personal hygiene when handling foods. Spoke about the fact all the Foodhandlers are required to receive Foodhandler training and to obtain a Foodhandler's Card. Gave the PIC schedules of Foodhandler's classes that offered by PHD. HM
- Person in Charge
Observation: All Food Employees have received Foodhandler Training to obtain a Foodhandler's Card.
Correction: All Foodhandlers are to receive Foodhandler Training and to obtain a Foodhandler's Card.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Found raw chicken stored on shelves that were over other types of raw meats.
Correction: Store raw chicken on lower shelves and other raw meats on upper shelves in descending order for those raw meats requiring a higher cook temperature.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Buffet: Found some foods(Fried Chicken Thighs) improperly hot held.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Try increasing the hot water level so that the containers of these foods are submerged in the hot water.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Buffet: Found some foods (cut melon) cold holding at improperly temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Try increasing the level of ice-water so that the containers of these foods can be submerged lower in the ice-water.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Date Marking to indicate the date for disposition of stored prepared ready-to-eat (RTE) foods inside the refrigeration unit was not being done.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days.
- Critical: Time as a Public Health Control*
Observation: At the Sushi Bar, foods for which time rather than temperature were being used as a control were not labeled or otherwise marked with a 4 hour serve or discard by time.
Correction: Discard foods that are not served within 4 hours from the point in time when the foods are removed from temperature control. Clearly label or otherwise mark the foods with a 4-hour serve by time.
- Outer Openings - Protected
Observation: The back exit door had a torn fly screed and openings that could allow the entry of flies and rodents.
Correction: Replace or repair the torn fly screen and provide a weather-stripping material or door sweep to seal the rodent entry points.
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05/28/2014 | Routine | |
Pre-operational inspection conducted as a result of a change of ownership (Andy Friday 338, Inc). Inspection revealed the following: 1) Main W-in cooler was operating at marginal temperature and had to be lowered in temperature
- Cooling, Heating, and Holding Capacities
Observation: Found ambient air temperature of the Main W-in cooler between 41F and 45F while cooked ham and raw chicken were sitting inside @ 45F and 44F respectively.
Correction: Lower temperature of W-in cooler so that the warmest area is cold enough to maintain food temperatures at 41F or lower.
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10/24/2013 | Pre-Opening | |
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